Embedded Files
Photo Folders:
Photo Folders:
Term 4 : Week 1
Term 4 : Week 1
Mocktails
Term 3 : Week 10
Term 3 : Week 10
Assessment
Term 3 : Week 9
Term 3 : Week 9
Assessment
Term 3 : Week 8
Term 3 : Week 8
DGE
Term 3 : Week 7
Term 3 : Week 7
Tuesday :
Tuesday :
Anzac Biscuits
Anzac Biscuits
Wednesday:
Wednesday:
Formal Assessment
Friday:
Friday:
Formal Assessment
Term 3 : Week 6
Term 3 : Week 6
Tuesday :
Tuesday :
Practical: Cupcakes
Wednesday:
Wednesday:
US 15921: Cakes, sponge & Scones
US 15921: Cakes, sponge & Scones
Friday:
Friday:
US 15921: Cakes, sponge & Scones
US 15921: Cakes, sponge & Scones
Term 3 : Week 6
Term 3 : Week 6
Tuesday :
Tuesday :
ākonga will engage in a hands-on activity where they conduct taste tests of a store-bought cake, sponge, muffin and scones. This exercise allows ākonga to practise using sensory vocabulary to describe the different baked goods, while also strengthening their understanding of their unique characteristics. To finish, ākonga will participate in a classification exercise and brief research activity.
Understand
Understanding that cakes, sponges and scones have distinct characteristics in terms of texture, flavour and preparation techniques.
Understanding that there are common expectations within the hospitality industry related to baking.
Know
Knowing the distinct characteristics of cakes, sponges, and scones.
Knowing how to recognise and evaluate quality attributes of baked goods.
Do
I can identify the distinct characteristics and techniques of various baked goods.
I can conduct a sensory evaluation of baked goods.
I can make informed judgements about the quality of a finished product based on appearance, taste, and texture
Workbook:
Workbook:
In this activity, ākonga taste a store-bought sponge, cake, muffins and scones.
Complete the class activity - Scatagories : organise all the baking items in different categories - Cake, Sponge or Scones
Spend some time researching: the ingredients, method, flavour / texture, and uses of each baking item.
Activity 2: Rise Up
How well do you know your baking methods? Research the difference between egg as a livening agent (Egg power) and using Baking powder/Baking soda (Chemical power).
Wednesday:
Wednesday:
US 15921: Cakes, sponge & Scones
US 15921: Cakes, sponge & Scones
Please complete the following:
Act : Planning Cupcakes
Friday:
Friday:
Practical: Cupcakes
Term 3 : Week 5
Term 3 : Week 5
Tuesday :
Tuesday :
Formal assessment - US 19770 Egg and Cheese dishes
Formal assessment - US 19770 Egg and Cheese dishes
Wednesday:
Wednesday:
US 15921: Cakes, sponge & Scones
US 15921: Cakes, sponge & Scones
Please complete the following:
Act 14 : Seasonal scones
Watch : Video 9.1 (L9) - How to make Orange and Raisin scones
Act 15 : Planning - Orange and Raisin Scones
Act 5 : Planning Lemon and Poppy Seed Cake
Act 6 : Chemical Reactions in Baking Match-up
Act 7: Lemon and Poppy Seed Cake evaluation
Friday:
Friday:
Practical: Orange and raisin scones (NB: remember to use different combinations of washing and glazing your scones - observation needed for Act 17)
Act 16 : The Need to Knead
Act 17: Scone Variations
Act 18 : Evaluation - Orange Raisin Scones
Term 3 : Week 4
Term 3 : Week 4
Tuesday :
Tuesday :
US 19770 Egg and Cheese dishes
US 19770 Egg and Cheese dishes
Please make sure all your previous workbook activities are done .
Make sure you have created a Term 3 photo folder, and that you have saved your photos in your folder.
Act: 18 - Kitchen Tech Quest (mark)
Wednesday:
Wednesday:
Act 11 a & b
Act 21 Classic Egg & Cheese Dishes
Act 10 : Egg skills (watch video)
Friday:
Friday:
Practical: Lemon poppy seed cake
Term 3 : Week 3
Term 3 : Week 3
Tuesday :
Tuesday :
US 19770 Egg and Cheese dishes
US 19770 Egg and Cheese dishes
Please make sure all your workbook activities for week 1 &2 are done - Act 1-9, 17-19. Make sure you have created a Term 3 photo folder, and that you have saved your photos in your folder.
Workbook activities
Workbook activities
Complete :
Complete :
Cheese tasting ( final opportunity to complete Act 3).
Act 13: Cheese Wiz
Act 14: Picks and Pairings
Act 20: Dietary Downlow
Wednesday:
Wednesday:
Act 11: (Cheese secrets, Cheese groups, How temp works )
Act 15: Team teach Egg & Cheese - Food Safety
Act 16: Kitchen Hazard Hunt
Act 18 Kitchen Tech Quest
Friday:
Friday:
Practical - Deviled eggs and Potato salad
Act 12: Research a menu of a local restaurant or use the Menu review doc to complete your activity.
Act 21: Classic Egg & Cheese Dishes
Check your answers :Act 16: Kitchen Hazard Hunt (answers) & Act 18 Kitchen Tech Quest
NB: Next week - Formal assessment
Term 3 : Week 2
Term 3 : Week 2
Tuesday :
Tuesday :
US 19770 Egg and Cheese dishes
US 19770 Egg and Cheese dishes
Please make sure all your workbook activities for week 1 are done - up to Act 7. Make sure you have created a Term 3 photo folder, and that you have saved your Bubble & Squeak photo in your folder.
Workbook activities
Workbook activities
Complete :
Complete :
Act 8 - Breakfast Bubble & Squeak with poach egg evaluation
Please add your photo and description of your dish in your Eatucation app (What went well, what did not go well, what would you change next time).
Act 9: Flash Food Five - Use your Bubble & Squeak recipe
Wednesday:
Wednesday:
Act 3: Cheese board sensory reflection
Act 3: Cheese board sensory reflection
Recipe Planning : Croque Madame
Friday:
Friday:
Practical - Croque Madame
Term 3 : Week 1
Term 3 : Week 1
Tuesday :
Tuesday :
US 19770 Egg and Cheese dishes
US 19770 Egg and Cheese dishes
Workbook activities
Complete :
p3: Write the Māori or English words from Table 1 next to their correct translations.
Read through P4: What I need to complete ...
Act 1 & 2: Research information and complete the questions.
Act 1: Quality indicators for eggs (Outside: shell & symmetry) inside (Egg Yolk, egg white and smell)
Act 2: Search for types of cheese names that start with each letter in the alphabet. Add a short description of the type of cheese (appearance, taste, use)
Wednesday:
Wednesday:
Complete the following Workbook activities; 6, 4 & 5
Complete the following Workbook activities; 6, 4 & 5
Act 6: Recipe planning - Breakfast Bubble and Squeak with Poached Egg
Act 6: Recipe planning - Breakfast Bubble and Squeak with Poached Egg
Watch the video 4.1 Bubble & Squeak with Poached Egg on the EATucation app,
By the end of the video you will know / understand:
Tips for chopping various vegetables.
Frying the Bubble and Squeak.
How to poach an egg.
Use the recipe in your workbook to complete your recipe planning.
Act 4 Analysing Plating techniques
Act 4 Analysing Plating techniques
Find different images of plating techniques for dishes featuring fried or poached eggs.
Work in pairs and take about 5 minutes to find two egg dishes that are presented in an appealing way ( look at New Zealand chefs or restaurants). Create a google doc or slide, add the photo and make notes as you go.
Pair up and take turns asking two questions from the ‘Analysing Plating Techniques’ question page in your workbook. Make notes in your workbook or on your google doc.
Include at least one follow-up question to your partner’s answer. After your partner answers, you should summarise it back to them as an active listening strategy, and then write a summary of your analyses - of what you observed in the picture you chose and what plating techniques was used.
If there is time left:
Act 5:Plating & Garnishing
In this activity, ākonga design two dishes featuring a fried or poached egg.
Work in pairs or small groups.
Select two events (stakeholders) from the list found here.
Ākonga will then brainstorm and plan a dish for that stakeholder.
Sketch and design the dish, paying careful attention to plating. If available, use coloured pens and pencils.
Repeat the activity for a new stakeholder.
Ākonga present their ideas to the class and provide each other with feedback, using the ‘Analysing Plating Techniques’ question page from Workbook Activity 4 to provide prompts.
Friday:
Friday:
Practical - Bubble & Squeak with Poached Egg
Act 7 & 8 - Add one more veg & Evaluation
Week 8:
Week 8:
Tuesday :
Tuesday :
Formal Assessment: Sauces and Soups
Wednesday:
Wednesday:
Finalize Formal assessments
Friday:
Friday:
Matariki
Week 7:
Week 7:
Tuesday :
Tuesday :
Formal Assessment: Fruit and Vegetables
Wednesday:
Wednesday:
Check your answers of last weeks activities :
Make sure you have completed Act 20 (your recipe planning) : Creamy Pumpkin soup
Friday:
Friday:
Practical : Creamy Leek and Potato soup & Creamy Pumpkin soup
Practical : Creamy Leek and Potato soup & Creamy Pumpkin soup
Follow the recipe in your workbook and make your potato and leek soup, and your Creamy Pumpkin soup.
Remember to take photos(2 portions with your recipe with your name and date) and share to your drive.
Week 6:
Week 6:
Tuesday :
Tuesday :
Workbooks US 15920 Sauces and Soup
Workbooks US 15920 Sauces and Soup
Please hand out the workbooks (in my office)
Complete your workbook US15920 activities:
Act 11: Evaluate your Herb crusted macaroni dish
Act 12: Use your Herb crusted macaroni dish
Act 13: Google four classic soup recipes (Ham & pea, Potato and Leek, Ministrone, Butternut, Vegetable, Pho, Chicken noodle, Tomato, Onion, Seafood chowder, Mushroom etc)
Identify the following:
Solid: All solid ingredients
Liquid : Stock used/cream/milk
Aromatic: Herbs & spices used
Thickening Agent: Common choices include roux (flour and fat), cornstarch, arrowroot, potato starch, and pureeing some ingredients.
Season: The following resources can support you with this activity:
Dietary substitutions that can be made (use google or look at the recipes in your workbook for suggestions)
Wednesday:
Wednesday:
Act 14: Souper Soup Methods
Use the compulsory ingredients and write two methods for making a Creamy Vegetable and Potato soup. One method should use steps for a roux base sauce and the other method should include steps to make a blended/puree souce. (Use your bechamel recipe and your creamy Leek and Poato recipe as a guidline)
Act 15 : Creamy Leek and Potato soup recipe planning
Act 16: Soups for the season
Act 18: Emulsion Compulsion
Friday:
Friday:
Practical : Creamy Leek and Potato soup
Practical : Creamy Leek and Potato soup
Follow the recipe in your workbook and make your potato and leek soup.
Remember to take photos(2 portions with your recipe with your name and date) and share to your drive.
Classwork:
Classwork:
Make sure you have all your dish photo's for Tuesday saved in your folder - you will need it to add as evidance for your assessment in the Eatucation app.
Complete you evaluation (Act 17) of your soup and make sure all your workbook activities are completed.
Complete Act 19: Waste your wastage
Complete Act 20 (your recipe planning for next week) : Creamy Pumpkin soup
Complete Act 25: Research a famous chef and find out about their background, culinary training, experience, restaurants, awards and signature dishes. What's their favourite soup or sauce recipe / dish?
Week 5:
Week 5:
Tuesday :
Tuesday :
Make sure you have completed your all your work in your workbook Fruit and Veg US 15901 (Act 1-20)
New workbooks US 15920 Sauces and Soup
New workbooks US 15920 Sauces and Soup
Please hand out the new workbooks (in my office)
Wednesday
Wednesday
Please complete your workbook US15920 activites: Act 4,5,7 and 9
Act 4: Sorting Steps
Use the resource doc: Sorting steps . You can use google to help you sort the steps to make a stock or a broth. Write the steps in the correct order. (15 min)
Check your answers and make corrections.
Act 5: Use the Ministrone recipe in your workbook and complete the recipe planning in act 5.
Act 7: Use your Ministrone recipe to sort your ingredients in the correct categories.
Act 9: Add one veg to your next recipe : Crysted Macaroni and cheese. Use your seasonal chart that we use in week 2, to indicate if your chosen vegetable is in season or not and does it need pre-cookine before you add it to you dish (frying, boiling, saute etc).
Please make sure all your activites are completed (1-9).
Friday:
Friday:
Crusty Herb Mac & cheese
Week 4:
Week 4:
Tuesday :
Tuesday :
Panna Cotta
Wednesday
Wednesday
Panna Cotta With Berry Coulis
Friday:
Friday:
Practical : Minestrone soup
Practical : Minestrone soup
Act 6: Evaluation
Act 7: Flash Food Five
Act 1: Research definiton for each terminology
Week 3
Week 3
Tuesday :
Tuesday :
Make sure you have completed your evaluation for your Caulifour soup (Act 18-19)
Activity 12:
Activity 12:
Activity 13:
Activity 13:
Method to Madness
Activity 14:
Activity 14:
Seasonal Delights :
Choose a Produce that are curently in season (Autumn) on one of the restaurant menu's
Reasearch to answer the quistions for Act 14.
The following resources can support you with this activity:
Wednesday:
Wednesday:
Activity 15
Activity 15
- Watch video 7.1:
How to makePanna Cotta with Berry Coulis
Complete act 17 - Recipe planning- Panna Cotta With Berry Coulis
Activity 17
Activity 17
Esperimenting with Oxidation
Act 20 :Find the balance
Act 20 :Find the balance
Please make sure all you activities are completed for US 15901: Prepare and Present fruit and Vegetables. Next week is formal Assessment.
Friday:
Friday:
TOD
TOD
Week 2
Week 2
Tuesday :
Tuesday :
No class - Cross Country
No class - Cross Country
Wednesday
Wednesday
Make sure you have completed your evaluation for your Caulifour soup (Act 9)
Activity 6
Activity 6
Activity 8
Activity 8
Add one more Veg
Act 18 : Recipe planning - Kumara Rosti Stack
Act 18 : Recipe planning - Kumara Rosti Stack
Act 10
Act 10
Power-up plate
Act 11
Act 11
Flash Food Five
Friday:
Friday:
Practical : Kumara Rosti stack
Practical : Kumara Rosti stack
Activity 19: Evaluate Kumara Rosti Stack Evaluation
Kumara Rosti Stack.pdfTerm 2
Term 2
Week 1
Week 1
Term 1:
Term 1:
Tuesday : Introduction
Tuesday : Introduction
- US 15901 : Fruit & Vegetables:
Act 3 & 4
Classifications: Botanical vs culinary
- Act 7: Recipe planning - Practical Creamy Cauiflower soup
Wednesday
Wednesday
Go to Eatucation app
Please follow the guidelines below to enable you to access the material needed. Please note that all theory will be done in workbooks which will be kept in class. You will be responsible to upload all your photo evidence to the site.
Please add the knife you used for each of your dishes of US 15919 (upload evidence)
Activity 5:
Activity 5:
Fryday:
Fryday:
- Practical Creamy Cauiflower soup
Week 10
Week 10
Tuesday:
Tuesday:
2. Complete Act 14: Critaical Cuisine
2. Complete Act 14: Critaical Cuisine
3. All your book work needs to be completed. Please check
3. All your book work needs to be completed. Please check
Friday:
Friday:
Practical : Easter Cupcakes
Today we are makeing Easter cupcakes for our end of term fun bake.
Follow the recipe and bake your cupcakes.
While your cupcakes bake, clean up and make your icing.
Let your cupcakes cool down completely - while you wait, make sure all your activies in your workbook are completed.
decorate as insturcted.
Clean up and organize your workstation.
Enjoy the School Holidays!
Week 9
Week 9
Tuesday:
Tuesday:
Complete your Evaluation for
Mine Quich with Aioli - Act 22
Vegetable Springrolls with Sweet Chilli sauce - Act 18
(make sure you have done all your actvities of last week - refer to week 7 & 8 instructions)
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Share your photo folder with Mrs Diplock : ADD YOUR PHOTO FOLDER
Act 14: Critaical Cuisine
We will be using EATucation for all our units that we will be doing. Please follow the guidelines below to enable you to access the material needed. Please note that all theory will be done in workbooks which will be kept in class. You will be responsible to upload all your photo evidence to the site.
To begin
Go to Eatucation app
Enter your school email address
A pin will be sent to your school email address. (Please note that each time you sign in you will be sent a different pin)
Enter the pin and then sign in
You will then need to enter your name, year level, ethnicity, preferred pronoun and your class (HP100 2025 DK). Then choose an emoji and submit.
You will see any units that have been added in the my units tab (at the top of the page)
You can access your results in the ATL dashboard (Assessment Tasks for Learning), (at the top of the page) .
You will also upload your evidence (again at the top of the page)
If you have any problems you can contact EATucation
Hot Fingerfood Workbook US 15919:
This workbook should now be completed. Complete any incompete activities.
Friday:
Friday:
Knife skills:
Evaluation; Knives are used, stored, and carried safely and effectively in a given practical lesson
Practical: Catch up
Thai Chick Skewers with Peanut suace
Cocktail Meatballs with tomato relish
Vegetable Spring Rolls with Sweet Chilli Sauce
Mini Quiche with Aioli
Chicken Goujons with South Westren Mayo
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Week 8
Week 8
Tuesday:
Tuesday:
Complete your Evaluation for
Thai Chick Skewers with Peanut suace - Act 11
Cocktail Meatballs with tomato relish - Act 15
(make sure you have done all your actvities of last week - refer to week 7 instructions)
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Wednesday:
Wednesday:
Hot Fingerfood Workbook US 15919- Recipe planning :
Complete your recipe planning for Friday
Recipe 1 : Vegetable Spring Rolls with Sweet Chilli Sauce- Activity 16 (10 min)
Recipe 2: Mini Quiche with Aioli -Activity 19 (10 min)
Activity 17: Flash food Five
Use Recipe 1 (Vegetable Springrolls with Sweet Chilli Sauce) to complete (10 min)
This workbook should now be completed up to Activity 21 (Excl act 14)
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Use the remianing time in class to complete any activities that are incomplete in both your workbooks (10 min)
Friday:
Friday:
Knife skills:
Evaluation; Knives are used, stored, and carried safely and effectively in a given practical lesson
Practical:
Recipe 1 : Vegetable Spring Rolls with Sweet Chilli Sauce- Activity 16
Recipe 2: Mini Quiche with Aioli -Activity 19
Next steps:
Complete the evaluation for both dishes (Act 19 & 22)
Complete act 20, 21 & 23
Assessment next week Wednesday : US 15919 Hot Finger Foods
Assessment and Practical next week Friday: US 15901 Prepare and present Vegetables
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Week 7
Week 7
Tuesday:
Tuesday:
Wednesday:
Wednesday:
Knife workbook
Make sure you have completed act 8 your workbook last week (Skills Olympics Reflection). (5 min)
Activity 9 : (10 min)
Use the two recipes we are making on Friday and identify the knife cuts for each component (ingredient) of each dish.
This workbook should now be completed up to Activity 9
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Workbook US 15919- Recipe planning :
Complete your recipe planning for Friday
Recipe 1 : Thai Chicken Skewers with Peanut sauce - Activity 10 (10 min)
Recipe 2: Cocktail Meatballs With Tomato Relish -Activity 13 (10 min)
Activity 12: Flash food Five
Use Recipe 1 (Thai Chicken Skewers with Peanut sauce) to complete (10 min)
This workbook should now be completed up to Activity 14
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Use the remianing time in class to complete any activities that are incomplete in both your workbooks (10 min)
Friday:
Friday:
Knife skills:
Evaluation; Knives are used, stored, and carried safely and effectively in a given practical lesson
Practical: Thai Chicken skewers & peanut sauce
Complete the evaluation for both dishes (Act 11 & 15)
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Week 6
Week 6
Tuesday:
Tuesday:
Activity 8 :
Set up stations
Complete 2-3 activities
Complete reflection for activities done, in workbook. (US 20159 :Knife workbook)
Make sure you have completed Act 9 (last week - Friday, Workbook U.S. 15919 Prepare & Present Hot Finger Food)
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Wednesday:
Wednesday:
Set up stations
Complete rest of activities : Skills Olympics - Activity 8 (US 20159 :Knife workbook)
Complete reflection for activities done, in workbook.
Prep for practical: Workbook U.S. 15919 Prepare & Present Hot Finger Food
Use the recipe (Thai Chicken skewers & peanut sauce) and complete Act 10: Complete Act Thai Chicken skewers & peanut sauce
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Friday:
Friday:
Knife skills:
Evaluation; Knives are used, stored, and carried safely and effectively in a given practical lesson
Practical: Thai Chicken skewers & peanut sauce
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Week 5
Week 5
Tuesday:
Tuesday:
Ākonga will be able to identify potential knife hazards and suggest ways these could be prevented. They will also understand basic first aid for minor cuts and know when to seek help.
Ākonga will be able to identify potential knife hazards and suggest ways these could be prevented. They will also understand basic first aid for minor cuts and know when to seek help.
Hauora
Hauora
(for example: how to pass a knife safely to a classmate so they don’t get cut).
(for example: how to pass a knife safely to a classmate so they don’t get cut).
Complete Activity 6:
Working in pairs, ākonga research one knife storage method. Ensure the following are covered: knife pouch, knife block, knife toolbox, magnetic metal strip. Ākonga should create a short presentation that explains what it is, the features (pros), limitations (cons) of their methods, and how it compares to other methods.
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Wednesday:
Wednesday:
Prep for Practical:
Prep for Practical:
US15901: Act 1 (make sure you have completed)
Knife Injury & First Aid
Briefly discuss realistic kitchen scenarios that could lead to knife injuries (e.g., cutting on a slippery surface, reaching into a drawer of loose knives, attempting to catch a falling knife).
Demonstrate how to clean a minor cut: soap and water, antiseptic, and show how to apply a bandage. Emphasise when to seek professional medical help (deep cuts, uncontrolled bleeding).
Note this does not intend to replace a First Aid course, just to provide basic information on how to respond to an incident and seek help.
Class Activity/Workbook Activity 7
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Friday:
Friday:
Knife skills:
Evaluation; Knives are used, stored, and carried safely and effectively in a given practical lesson
Practical:
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Week 4:
Week 4:
Tuesday:
Tuesday:
Ākonga will be able to understand sharpening and honing principles, learn proper cleaning techniques and present the advantages of recommended storage options.
Ākonga will be able to understand sharpening and honing principles, learn proper cleaning techniques and present the advantages of recommended storage options.
Class Discussion: Sharpening vs. Honing (Needed For Assessment)
Workbook Activity 4: Sharpening & Honing (Needed For Assessment)
Class Activity: Cleaning & Storage
Workbook Activity 5: Washing & Drying Knives (Needed For Assessment)
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Wednesday:
Wednesday:
Prep for Practical:
Prep for Practical:
Watch video :
Workbook activity
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Friday:
Friday:
Knife skills:
Evaluation; Knives are used, stored, and carried safely and effectively in a given practical lesson
Practical:
Please make sure you have created a Photo Folder in your drive (Hospitality Folder) and added all your Photos!
Week 2: Welcome to level 1 Hospitality
Week 2: Welcome to level 1 Hospitality
Expectations & Basic Kithcen procedures
Expectations & Basic Kithcen procedures
Term 1: Introduction
Term 1: Introduction
- US 15901 : Fruit & Vegetables
- US 15919 : Hot Finger Food
Week 3:
Week 3:
Tuesday:
Tuesday:
- Make play dough for knifeskills practice
Wednesday:
Wednesday:
Watch video : Diffrent types of knives
Workbook activity
Game: Vote with your feet
Practice Knife skills:
Claw grip
Bridge grip
Ākonga practice basic cuts with playdough (made into different sizes and shapes to represent different foods) in pairs or small groups
Demonstration of Cuts:
Rock Chop (herbs, vegetables)
Straight Cut (larger vegetables)
Slicing (meats, vegetables)
Friday:
Friday:
Knifve skills: Fruit cup/Kebab
Workbook activity: Parts of a knife
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